Spicy Rice

Ingrédients

• 1 cup basamati rice (golden sella, see note 1)
• 2 cups water (freshly boiled, you may require more)
• 1 knorr stock pot (or 1 teaspoon chicken stock)
• 1 teaspoon spice for rice
• 2 tablespoon butter
• 1/2 teaspoon turmeric
• 2 tablespoon olive (oil)
• 1 small onion (finely diced)
• 2 large cloves garlic (minced)
• 1/2 red pepper (finely diced)
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 teaspoon mixed herbs
• 1 tablespoon lemon juice
• fresh parsley (chopped)
• salt (only if required)

Préparation

1. 1

   In a medium pot, bring 2½ cups of water to a rolling boil. Add the washed rice to the boiling water. Stir in 1 tablespoon butter, the Knorr stock pot, spice for rice and turmeric. Give everything a gentle stir so the flavours are evenly distributed.

2. 2

   Reduce the heat to low, cover with a lid and allow the rice to cook until soft and fluffy and all the water has been absorbed. Do not stir too often, let the rice steam gently.

3. 3

   While the rice is cooking, sauté your prepared ingredients in a separate pan until fragrant and lightly golden. (Cook just until softened and aromatic, you do not want them overcooked.)

4. 4

   Once the rice is fully cooked, gently fold in the sautéed mixture. Add the remaining tablespoon of butter and the lemon juice and mix lightly with a fork to keep the grains fluffy.

5. 5

   Cover again and allow the rice to rest for 5 minutes before serving. This helps the flavours settle beautifully into the rice.Fluff once more, garnish with parsley and serve warm.